tea drying machine

industrial food dryer machine - shandong loyal industrial co.,ltd

industrial food dryer machine for drying fruits and vegetables is a box-like shape which can be easily disassembled and fixed; This fruit and vegetable dryer machine includes centrifugal blower and axial flow blower.

industrial food dryer machine is a box-like shape which can be easily disassembled and fixed; This fruit and vegetable dryer machine includes centrifugal blower and axial flow blower. The heat source the drying oven can be steam and electricity in drying in food processing. This dryer oven is equipped with low noise, high temperature proof axial flow blower and automatic temperature control system. To be better food dehydrator manufacturers.

The industrial food dryer machine is sealed, improving the thermal efficiency of fruit and vegetable dryer dehydrator from traditional 3-7% in drying room to the current 35-45%, with the highest thermal efficiency up to 50%. The design success of dryer for food processing hot air circulating oven make our hot air circulation oven has reached the advanced level at home and abroad. fruit and vegetable dehydration machine has saved a lot of energy for our country and improved the economic efficiency of enterprises.

Most of hot air loop inside the box so it is high thermal efficiency and energy-saving. It uses forced ventilation, with adjustable air divider plate in the box. The materials are dried uniformly. Heating sources offer a wide choice of steam, electricity, far infrared. Machine has low noise, auto-controlled temperature and convenient installation and maintenance and is stable in operation. It has wide application and can be used to dry various materials, so it is a commonly used drying device.

It is suitable for heat curing and drying and dehydration of materials and products of pharmaceutical, chemical, food, agricultural, aquatic, light industry and heavy industry, such as bulk drug, crude drug, Chinese medicine decoction pieces, extractums, powders, granules, electuaries, water-bindered pills, packing bottle, pigment dyes, dehydrated vegetables, dried fruit, sausages, plastic resin, electric elements, drying varnish and so on.

microwave drying equipment for tea-loyal microwave equipment

Tea refers to the tea tree leaves and buds and is a favorite drink of many people. Tea is widely used, mainly as a drink, is a color, aroma, taste, and excellent drink. In addition to tea making, tea leaves also have high utilization value. In the process of making tea leaves, it is a crucial step to dry them quickly. ultrasonic hot air combined drying equipment LD1808 Tea-leaves The tea microwave drying equipment developed by the Leader Microwave Equipment Company plays an important role in this process. ...

Tea refers to the tea tree leaves and buds and is a favorite drink of many people. Tea is widely used, mainly as a drink, is a color, aroma, taste, and excellent drink. In addition to tea making, tea leaves also have high utilization value. In the process of making tea leaves, it is a crucial step to dry them quickly. ultrasonic hot air combined drying equipment LD1808

Tea microwave drying equipment uses the penetration of microwave heating to improve the material's temperature so that the water in the material vaporization and evaporation, evaporation of water vapor by the drainage system to achieve the purpose of drying materials. Compared with the traditional drying method, it is more efficient and saves the workforce and material resources.

Tea microwave drying equipment only needs one machine to complete the entire operation process because of high efficiency and speed, so more environmental protection and energy-saving improve the whole process's production efficiency.

The whole operation process of microwave drying equipment of tea leaves is highly efficient, which guarantees the nutrition of tea leaves will not be lost to the greatest extent, the color is emerald green and resistant to hiding, the aroma loss is small, and the drying is even. Simultaneously, due to the rapid evaporation of water, it is easy to form porous. The product has good rehydration, and the content is easy to dissolve when brewing, providing tea lovers with better quality tea.

Common drying methods are usually natural drying or using flame, hot air, electric heating, steam for drying, using the principle of heat conduction. The transfer of heat from the outside of the object is heated to the inside, gradually increasing the center of the object, also known as external heating. In this way, it takes a certain amount of time for the center to reach the desired temperature and even longer for objects with poor thermal conductivity.

Tea microwave drying machine can penetrate the inside and outside of the object and heat simultaneously, allowing the molecules to rub against each other to generate heat and heat themselves, to achieve the rapid drying effect.

Leader Microwave Equipment Company is a mighty Company, has a strong research team and strong financial strength, is committed to research and development of high-quality, practical products, at present research and development of a variety of high-quality equipment, such as pepper aniseed microwave drying equipment, for consumers to provide convenience.

Tea microwave drying equipment is one of the very excellent equipment. After the launch of wide praise, it has been sold to many countries, such as Japan, Brazil, Canada, and other countries; customers from many countries came to the company for field inspection.

As a professional microwave equipment manufacturer, our microwave drying equipment has been exported to more than 20 countries, such as Algeria, Egypt, Russia, Ukraine, Australia, Argentina, Brazil, Saudi Arabia, Libya, Syria, etc., and received a good reputation.

origins and history of tea - teabox

It is difficult to tell who invented tea or where and how the first cup of tea came to be brewed. Legend has it that the discovery of tea was made when Emperor Shen Nungof China came across theCamellia sinensisplant back in 2737BC; a few leaves stirred by the wind fell into a pot of boiling water as his troops took refuge under the tree, giving the world its first taste of tea. Others claim that tea originated in 1500 BC1046 BC in China and was discovered by theShang Dynastyas a medicated drink. There are other gruesome tales that tell of the origin of tea; the founder of Chan Buddhism,Bodhidharma, accidentally fell asleep for nine years and woke up in such disgust that he decided to cut off his own eyelids. Its believed that these took roots in the ground and grew to become the first tea bushes. Whether or not these legends have any real facts attached to them can never be decoded, but the fact of the matter is that tea has played a significant role in Asian culture for centuries and become a staple beverage. It is not just a curative but also astatus symbol, and it comes as no surprise that its popularity spread to the world over the years.

By the end of the 3rd century AD, tea had become Chinas number one beverage. By 8th century AD Chinese were already trading tea to Tibet, the Arabs, the Turks, to the nomadic tribes of the Indian Himalayas, and also along the silk road into India. It was not until the 16th century that tea reached European soils, and it was only in the 17th century that the British were introduced to tea.

It is during these globetrotting travels that tea underwent another change. The delicate leaves of tea suffered great damage on their long voyage from China to Europe, and profit-conscious tea producers had to look into other means to make the leaves retain their freshness and potency. They took to researching more sophisticated means of manufacturing, packaging and even transportation so that they could get their exports to their destination in good condition. What was being made and exported thus far was the green tea, which was delicate and definitely unsuited for a long journey by sea.This led to the birth of black tea.

From green to black tea was less about performing a miracle but more science. Alltea green, black, white, oolong, puerh andyellow tea, come from the same plant Camellia sinensisthats native to China! The various types are made possible from the methods used to cultivate and process these leaves.

This is why, when Europeans found that green tea didnt reach them in an expected condition, they took to oxidizing the leaves naturally before drying them to help retain the freshness a little longer. This gave adarker color to the brew and became known as Black Tea, the most popular type of tea in the world. And while the Chinese still love their tea green (comes as no surprise considering how healthy they are as a nation), the Europeans became the connoisseurs ofblack tea.

Contrary to popular opinion, tea didnt enter Europe via England. Instead,it was Hollandwhich was the first port of entry. In the 17th century, tea was imported and consumed in Holland. It reached English shores a good half a century later.Now although the introduction of tea in England is credited to the Portuguese princessCatherine of Braganzawho married Charles II, the afternoon tea history started with Anna, the seventh Duchess of Bedford, in the year 1840. What started out as a way to satiate hunger soon turned into a ritual that is now widely known as the afternoon tea.

Britain, under Charles II, opposed the import and sale of tea. It was a highly taxed commodity. The East India Company had a trade monopoly on tea. The result was a widespread smuggling of tea. Incidentally, in the new colonies of America, tea was the most consumed beverage, until the Boston Tea Party incident in 1773.

For nearly a 100 years, tea was at the crux of trade and economy, politics, and severe smuggling. BritainsOpium Wars with China led to the latter losing severely. The East India Company used its colonies to grow tea and a new industry was born.

Hong KongApart from their famousyum chaculture that is native tosouthern China, Hong Kong has been using tea extensively over the years. They have their own localized version ofEnglish teaas well as the famousHong Kong-style milk tea.

Japan One of the first countries introduced to tea and start a tea ceremony. It became a staple drink for the religious classes of Japanese priests. In fact, the Japanese came to love the drink so much that they even created different ways of consuming it. One such way is called the Japanese tea ceremony also known as the Way of Tea; a process focusing on how tea is made. This process involves aesthetically preparing a bowl of tea from ones heart. Another common variety of tea was developed by the Soen Nagatani in 1738; the JapaneseSenchaorroasted tea, which is an unfermented form of green tea and the most popular beverage in Japan today.

KoreaTea has been used in simple rites by aristocracy since time immemorial in Korea. The famousDay Tea Riteis highly documented as a common daytime ceremony, while the Special Tea Rite was reserved for important occasions. Its known for its elaborate tea ceremonies, where Green tea is still the most popular variety, while alternatives likechrysanthemum tea, mugwort tea, and persimmon leaf tea are also served.

VietnamTheir rich teas were not known outside of the country for years. The country has some specialty teas like the Jasmine tea and Lotus tea that are world-famous today, and also produces as well as consumes high quantities of black and oolong teas.

IndiaThe British introduced tea to India to break Chinas monopoly on tea. This could probably be why the term British tea has gained popularity in the country. The climate and soil were favorable to tea bushes, and an exceptional quality could be achieved with the right planting and cultivating techniques. While some varieties of tea are native to ancient India, they were usually used only for their medicinal properties, never as a refreshing beverage. Today India is also the largest consumer of tea worldwide, and Indian tea companies have acquired major foreign tea enterprises like Tetley and Typhoo.

The USAWhile you would say that coffee is the most popular drink in America, tea comes as a close second. However, unlike their Asian counterparts, most Americans like their tea iced, highly sweetened and often bottled too!

Although there are slightly different versions of how tea was invented, the underlying fact in all of them was that while the king Shen Nungwas boiling water, a leaf from an overhead tree fell into the pot, coloring the water and creating what is now known as tea.

Since tea was discovered, it has been widely used for many purposes. Be it to alleviate tiredness, refresh the spirit, fight off illness, cure depression or boost energy, the curative benefits of tea are beyond imaginable. This is a drink that many in the world wake up to every morning, some cannot do without after a meal, and others want a cup the minute they reach home from work. Its a drink that is perfect to enjoy alone, or with company; it can become an elegant ceremony in itself or offer the simplest of joys when drunk hot on a cold chilly morning.

What makes tea history so fascinating is not much about who discovered tea but how it has penetrated cultures and continents, and assumed new attributes and flavors. And yet, at its core, it remains as a drink that more than half the world has come to love.

tea processing - know the steps in black tea manufacturing

The tea makers face various challenges during the manufacturing of tea.They face challenges right from planting tea plants to harvesting the leaves and then converting the green tea leaves to quality made tea. You may know that most tea lovers throughout the world know Assam particularlyfor its special brand of black tea. There are many bigas well as smaller players in Assam who areinvolved in tea processing.

Tea makers of Assam earns most of their revenue fromblack tea, the golden product of Assams tea industry. Here we are going to discuss the important steps that are involved in the process of making black tea.

Withering is the first and most important step involved in tea processing. By this processthe tea makers condition the plucked tea leaves and thus enabling the leavesfor further processing. Withering helpsthe green leaves to soften up and to expelthe excess waterpresent. Generally the green tea leaf contains water level which is within a rangeof 74 to 83%. Proper withering helps in bringing down this water level to an acceptable degree of around 70%.

This processmakes the leaves rubbery or flaccid, which is a prerequisite for proper twisting and curling of the leaves. The water content of the leaves changes in between different seasons. An expert tea master setsthe withering level judiciously and ensures a solid foundation for quality tea manufacturing. That is why, all expertsadmit thatwithering makes or mars the tea. A tea maker controls withering by adjusting the time which he keeps within a range of3 hours to 18 hours.

a. It facilitates more efficient and quicker oxidation due to enhanced enzyme activity b. Withering enhances color and aroma due to influence of amino acids c. It canincrease thedesirability for addition of Caffeine. However one word of caution both under and over withering can adversely affect the quality of made tea.

After the withering process is over, the tea master sends the leaves through a leaf sifter. Sifting eliminates extraneous matters like sand, stones or metal pieces that may have made their way to the factory from the field along with the leaves.

Preconditioning of the leaves for CTC processing is very much necessary. For this, the tea master usesleaf shredder and rotor vane in combination. Hemaintains sufficient care to ensurethat the output capacity of the leaf shredder and rotor vane combo match with the CTC machine and also the dryer capacities.

The tea master sends the leaves through rolling process. Rolling process ruptures the leafcell-walls and thusthe leaf maceration process is accomplished.Now the atmospheric oxygen comes in contact with the ruptured cells. This enables intermixing of chemical constituents and enzymes. This in turn produces important constituents responsible for tea characteristics. Along withthe maceration process oxidation process too starts. This in turn affects the flavor and color of the end product. That is why leaf maceration is another key step in tea manufacture.

Rolling process is essential for the production of orthodox tea. As the withered and conditioned tea leavespass through the rolling table, the cell walls of the tea ruptures. The cell contents are then exposed to the atmospheric oxygen and oxidation starts. For giving the leaves a desired shape, rolling machine twists the leaves and also cut down the bigger twisted leaves into size. The pressure and the twist exerted by the machine among the leaves and also between the leaf and the surface of the rolling table accelerates the chemical reactions. However the tea master needs to carefully monitor and control theheat generated due to friction. If he fails to control the heat, then formation of undesirable constituents is possible which can affect the quality of the tea adversely.

After around every half an hour or one hour, the tea master ensures that the rolled leaves are discharged and passed through a sifter. The siftersegregatesthe properly sized and twisted leaves from coarse leaves. Sifters have perforations of different sizes. The particles passing through the sifter perforation is known as fines.The tea master sends thespill, which we may call coarse leaves, back for further rolling. Heput the fine leaf forwardfor further oxidation process.

CTC processing is essential for the production of CTC tea. As the withered leaves after the rotor vane are passed through the CTC machine, the machine do all the crushing, tearing and curling operations simultaneously. The robust machine continuously processes steady stream of leaf and produce the granular constituents of CTC tea. The cut achieved in the CTC machine have a deep impact on the make, appearance, grade percentage, fiber content, liquor and brew of the made tea.

Oxidation: As the name suggests, oxidation is a chemical reaction. It occurs in the presence of oxygen. In tea, oxidation enables the formation of new compounds at a molecular level. This results in the exclusive brown color and astringent flavor of black tea. Obviously oxidation plays a vital role in the manufacturing of black tea.

a. The enzymes polyphenol oxidase and peroxidase act with polyphenols present in the leaves. This reaction produces theaflavins (TF). TF is responsible for the brisk and bright taste of black tea. b. Theaflavins then react with more polyphenols to produce thearubigins (TR). TR is the chemical responsible for the distinctive body and color of black tea. c. Thearubigins react with some of the amino acids and sugars in the leaves. This creates the highly polymerized substances responsible for the unique and distinctive flavor components in black tea.

Oxidation starts as soon as the leaf cell walls rupture. This rupture happens with the starting of rolling in case of orthodox and CTC process for CTC tea. Immediately after the completion of rolling or CTC operations, the leaves are spread on the the floor or continuous fermenting machine (CFM) without any wastage of time. Any delay in this front can affect the quality of the tea liquors adversely. Optimum oxidation can make the tea brisk, astringent, bright and strong. The oxidation chamber should be cool with sufficient humidity. The temperature here should be within 27C to 29C range.

It is the process in which the moisture level in the made tea is brought down to around 3% level by stopping all sorts of enzyme activities and arresting the oxidation for a stable product with good shelf life. A common dryer has an air heater, a heat exchanger and a fan unit over and above the dryer unit. Most commonly used dryer is the Fluid-Bed Dryer (FBD). After the drying is done, the dryer mouth made tea is fed to the sifter for gradation.

Sifter sorts tea into pieces of various roughly equal sized teas. Tea is segregated into four main sizes namely, whole leaf, broken, fannings and dust. Tea is further sub-divided into different grades of as per the qualities within each of these sizes. Whole leaf grade has the largest size with leaves as long as two cm with the broken grade following up next with a maximum grain length of one cm. Fannings grade teas consisting of leaf-part can have a maximum size of one eighth of an inch followed by the dust which is the smallest possible grade of tea as the name suggests. These are the most important steps in the manufacturing of tea. The sorted teas are then packaged for storage and shipment.

wholesale tea drying machine manufacturer and supplier | chama - part 2

We take "customer-friendly, quality-oriented, integrative, innovative" as objectives. "Truth and honesty" is our administration ideal for Tea Drying Machine, Oolong Tea Roller , Pyramid Tea Bag Packing Machine , Tea Machine ,Green Tea Processing Machine . Our business has already setup a professional, creative and responsible workforce to develop purchasers together with the multi-win principle. The product will supply to all over the world, such as Europe, America, Australia,Philadelphia , Johannesburg ,venezuela , Detroit .We welcome you to visit our company & factory and our showroom displays various products that will meet your expectations. Meanwhile, it is convenient to visit our website. Our sales staff will try their best to provide you with the best services. If you need more information, please do not hesitate to contact us via E-mail, fax or telephone.